1 (3-bone) standing beef rib roast (about 6 to 8 pounds)
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
4 medium garlic cloves, finely chopped
3 1/2 to 4 pounds meaty beef bones, cut into 2- to 3-inch pieces
2 tablespoons vegetable oil
3/4 cup dry red wine
2 1/2 cups low-sodium beef broth
1 teaspoon kosher salt, plus more as needed
1/8 teaspoon freshly ground black pepper, plus more as needed